Pretty Potatoes

Purple potatoes, red potatoes and thin skinned yellow potatoes.

The colorful potatoes we served at the Wednesday Community Meal today were as pretty as they were delicious.

Volunteer Kate who has a large garden and is so generous, brought us organic purple potatoes and creamy thin skinned yellow potatoes that she said were closely related to the Yukon Gold. We also had some red potatoes from the Oregon Food Bank.

We seasoned all of the potatoes by simply tossing them with vegetable oil, fresh rosemary, black pepper, garlic and salt and cooked them in a 400 degree oven until they were golden brown.

We served 331 meals today and the first 30 or so guests got a real treat - roasted lamb chops, the colorful potatoes and maple glazed carrots.

For the lamb, we immersed it in a lemon, garlic and rosemary marinade and then cooked it in a very hot 425 degree oven for the first 15 minutes and then reduced the temperature to 325 and cooked it until was tender and falling from the bone.

A lamb chop with roasted potatoes and maple glazed carrots.

Maple glazed carrots.

For the remaining guests we served barbecued chicken thighs and wings, turkey, breaded fish, ribs and chicken breasts. And of course everyone was also offered soup, salad and dessert.